Tag Archives: taqueria

Clarendon Drive east of Hampton Road is a hodgepodge of auto shops, ramshackle churches in converted frame houses, food business, such as paleterias, Aunt Stella’s Snow Cones and taquerias. Among the latter, the newest is Tacoqueta, taking a clever name meant to lure you into the small strip shared with a hair salon. Almost as alluring is the 20 tacos for $19.99. Almost, because with only three tacos (plus weekend barbacoa) to choose from there isn’t much variety for order of that size. What there is an abundance of, though, is excellent service. The ladies behind the counter and working the griddle will answer your questions without hesitation—yes, they have fresh tortillas but only for the menudo—and charm you with a smile while they await your order.

Departing from my usual tacos-only selection, I went with the No. 1 special. The former comes with light, yellow Mexican rice and manteca-bolstered silky refried beans punctuated with minute pintos. Continue reading →

Like this:

I got the call a couple hours before opening time. Luis Villalva, who had previously worked at Revolver Taco Lounge in Fort Worth and most recently worked with Taco Party (he was the guy in the soccer jersey manning the trompo at TacoCon), was finally ready to serve tacos at his own place, El Come [Koh-meh] Taco on Fitzhugh Avenue. “José, it’s Luis. We open El Come Taco at 5 p.m. Come eat some tacos,” was the voicemail message. Unfortunately, I couldn’t make it for first service. But I made it for lunch the next day—the day I had waited for since Villalva clued me into his plan at TacoCon. And it was worth it.

El Come Taco translates to He Eats Taco, and, for the time being, tacos are all you can eat when you visit the taqueria. Villalva did tell me huaraches, quesadillas and other antojitos would join the slate eventually. Nevertheless, the tacos are enough. They’re also surprising. Not just because there are off-menu options but because Villalva and staff have brought a little of their former Mexico City operation, Transito, to East Dallas. Continue reading →

The whistle of the A-Train blew seconds before the lady behind the counter called to us: “Quieren cebolla y cilantro?” Do you want onion and cilantro? My brother and I both responded with a childish “Si” and returned to our table, each with a plate of three corn tortilla tacos.

I often say I’d give up all of the restaurants in Portland-proper for those of the suburbs and outskirts. A culinary school can’t compete with Korean, Mexican, or Indian grandmas. Though when I say that, I’m usually not thinking about chain-dominated Tualatin. The only reason I had actually stopped in Tualatin, rather than just passed through, was to go to Chocosphere to will-call high-end chocolate. But the benefits of running a Mexican restaurant that doesn’t use Velveeta is that customers entrust their food finds to you. And so when I heard about Ome Calli serving authentic paletas and chamoyadas, I had to go check it out. I didn’t know then that next door I’d also discover one of Oregon’s best taquerias. Continue reading →

Mike Karns has it made. In one corner—in one building, actually—across from the new Perot Museum of Nature and Science and a Frisbee’s throw from Klyde Warren Park, The head of Firebird Restaurant Group has three restaurants for three demographics. Anchoring the property is the de facto flagship outpost of the El Fenix chain. Next door, the second Meso Maya—the first is on Preston—offers chef Nico Sanchez’s gourmet Mexican fare for a chic set. Behind that, walk-up Taquería La Ventana serves classic tacos in tortillas made from nixtamal, for those who might only have enough time for a nosh at one of its outdoor tables. And for that, it’s perfect. Aside from food trucks, you’d be hard pressed to find such convenient and adequate grub at the border of Uptown and Downtown. Even if La Ventana’s menu contains offensive language (more on that later). Continue reading →

Today, Marshall Scott Owens (@WestTX_BBQ on Twitter) drops a guest post on the Taco Trail. The Lubbock resident is a financial adviser at a Fortune 500 company. More importantly, he likes “BBQ, tacos, burgers, and brew,” and, he says, “If college football was a food I would eat as much as I could.” You can read Owens’ guest post on Full Custom Gospel BBQ here. Before you do that, though, read his review of Taqueria Jalisco in Lubbock. It might come in handy during the Texas Tech games against Oklahoma University and University of Texas this fall.

I went to Jalisco under the guise of a “romantic” date with my girlfriend, but I was really there to review what I think are the best tacos in Lubbock.

Taqueria Jalisco isn’t your run-of-the-mill Tex-Mex restaurant. The menu tends to offer more than the typical “food smothered in cheese then ran through a pizza oven.” People commonly refer to Jalisco as Tex-Mex, but those people tend to think all Mexican food in Texas is Tex-Mex. Although I have never been to Guadalajara, I would like to think Jalisco lives up to the name, and it is anything but just Tex-Mex. Continue reading →